🍗 Mini Chicken Pot Pies 🥧
Ingredients:
For the Filling:
2 cups cooked, shredded chicken (e.g., rotisserie, poached breasts, or thighs)
1 cup frozen peas and carrots
1/2 cup frozen corn
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1/2 cup milk or heavy cream
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp dried thyme
Salt and pepper, to taste
For the Crust:
2 pie crusts or refrigerated biscuit dough
1 egg (for egg wash)
Non-stick cooking spray
Instructions:
Oven Prep and Dough Setup
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray.
Roll out pie crust on a floured surface to 1/8-inch thickness. Cut 12 circles with a 4-inch round cutter. Press these circles into the muffin tin.
Making the Filling
Melt butter in a skillet over medium heat. Sauté onion and garlic until soft.
Add flour, stir for a minute to form a roux. Gradually whisk in chicken broth and bring to a simmer. Stir in milk or cream, thyme, salt, and pepper.
Add chicken, peas and carrots, and corn. Mix until combined and heated.
Assembling the Pies
Spoon the filling into each crust-lined muffin cup. Top with smaller dough circles or shapes if desired.
Baking
Mix the egg with 1 tbsp of water for egg wash. Brush over dough.
Bake for 25-30 minutes until golden. Let cool for 5 minutes before removing from the tin.
Prep Time: 20 mins | Total Time: 50 mins | Servings: 12 pies
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